NONALCOHOLIC MALT BEVERAGE SUITABLE FOR LONG STORAGE AND CONTAINING NO TURBIDITY AND ITS PRODUCTION METHODS Russian patent published in 2010 - IPC A23L2/00 

FIELD: food industry.

SUBSTANCE: method envisages production of malt solution by way of mixing water, a coagulant and malt extract with protein coagulated from the latter into the produced solution. This solution pH is corrected to be no more than 4.0. One separates coagulated protein from the malt solution and produces a refreshing malt beverage containing no turbidity. During coagulated protein separation the protein is sedimented and the nonalcoholic malt solution is decanted. According to the second version malt extract (containing protein) is added to the nonalcoholic solution; the produced solution is carbonised with carbon dioxide in an amount more than 1.5 of the finished product volume; one adds a chemical preservative into the solution; the preservative is selected from the group containing a salt of sorbic acid, a salt of benzoic acid, sorbic acid, benzoic acid and their mixture in an amount of no more than 1000 mg/l of the finished beverage. One adds an acidifier to the solution. According to the third version one adds coagulant to the nonalcoholic solution, coagulates protein and separates it from the malt solution. The latter may contain 10 - 40% of maltose from the malt extract in terms of volumetric weight of the solution. The finished beverage contains carbon dioxide in an amount of 1.8 of the beverage volume if content of the ingredient providing for the finished beverage hardness is more than 25 mg/l. The beverage contains a chemical preservative, carbon dioxide in an amount of more than 1.5 of the beverage volume and malt extract. The beverage pH is 2.5 - 4.0, carbon dioxide is contained in an amount of more than 1.8 of the volume if content of the ingredient providing for the finished beverage hardness is more than 25 mg/l. 4 versions of malt beverages are represented.

EFFECT: simplification of the beverage production technology; additionally, the finished product has no unpleasant taste associated with chemical preservatives.

17 cl, 2 ex